For the venison filling:

Melt the clarified butter in a large pot

Add the venison, season and brown

Add the onion and bacon and sauté until the onion is soft

Add the peaches, the wine and the spices

Bring the wine to the boil and add the carrots, the stock, the sugar and the juniper berries

Reduce to a simmer and cook until the pastry has rested

For the buttermilk pastry:

Mix all the dry ingredients in a stand mixer bowl

Work the butter into the mix on a low setting with a dough hook

Mix all the wet ingredients together and add to the dry ingredients

Mix on a low setting until the dough forms

Dust with flour and wrap in cling wrap

place in the fridge to rest for an hour

To finish:

Preheat the oven to 160° Celsius

Remove the lid and add the peas

Bring to the boil before placing the ingredients – without the sauce, into ramekins – do not fill more than ¾ of the way up

Reduce the sauce and pour over the meat

Roll the pastry into 20g balls and pack closely together on top of the meat

Brush with the milk and bake for 25 minutes